Layered Dulce de Leche Dessert

1. 1

   Chop 2 of the biscuits; set aside.

2. 2

   Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan.

3. 3

   Arrange 8 of the remaining biscuits in single layer on bottom of prepared pan; set aside.

4. 4

   Pour milk into large bowl.

5. 5

   Add dry pudding mixes.

6. 6

   Beat with wire whisk 2 min.

7. 7

   or until well blended.

8. 8

   (Mixture will be thick.)

9. 9

   Gently stir in whipped topping.

10. 10

    Spoon one-third of the pudding mixture over biscuits in pan; top with 8 of the remaining biscuits and 2 Tbsp.

11. 11

    of the caramel sauce.

12. 12

    Repeat layers of pudding mixture, biscuits and caramel sauce.

13. 13

    Cover with the remaining pudding mixture.

14. 14

    Sprinkle with chopped biscuits; press biscuits gently into pudding mixture with back of spoon.

15. 15

    Freeze 4 hours or until firm.

16. 16

    Lift dessert from pan using foil handles; remove and discard foil.

17. 17

    Place dessert on serving plate.

18. 18

    Let stand 15 min.

19. 19

    to soften slightly before cutting into 12 slices to serve.

20. 20

    Store leftovers in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.